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Sophia's Chicken Puttanesca



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Sophia's Chicken Puttanesca

1 tablespoon olive oil
6 boneless, skinless chicken breasts
1 medium onion, chopped
2 tablespoons minced garlic
12 medium plum tomatoes (2 pounds)
peeled and chopped, or two 28-ounce
cans tomatoes, drained and chopped
1/2 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon drained capers
1 tablespoon minced, rinsed anchovies
Salt, freshly ground black pepper
1 pound linguine

Heat olive oil in large skillet over medium high heat. Add chicken and
cook 1 to 2 minutes per side or until lightly browned. Remove from pan
and set aside. Reduce heat and add onion and garlic to skillet. Sauté 2 to
3 minutes. Add tomatoes, 1/2 cup water, wine, vinegar, olives, capers
and anchovies. Simmer the sauce, uncovered, 15 to 20 minutes, stirring
often, until thickened. Adjust seasonings. Add reserved chicken breasts,
making sure they are covered in sauce. Simmer, covered, 5 minutes, or
until chicken is cooked through.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta 7 to
10 minutes. Drain and place on large serving platter. Place chicken on
top and cover with sauce. 6 servings.

Featured Archive Recipes:
Chicken Legs Puttanesca
Spaghetti alla Puttanesca (Rao's)
Chicken Breasts Positano

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